In the heat of the summer, nothing tastes as good as a crisp tequila cocktail and some bright, citrusy Mexican food. And while West Coast transplants have long derided New York City’s tacos and tostadas as subpar, a number of creative new Mexican spots in town prove otherwise. Here are five.

In high spirits

Mario Restrepo

With 150 (and counting) bottles of mezcal on offer, the new Prospect Heights bar Madre Mezcaleria, a sibling of the popular El Atoradero taqueria next door, claims to have the most extensive selection of the agave-derived spirit in the city. Try the specialty mezcal known as “pechuga,” in which the booze is distilled with a raw turkey or chicken breast and fruits and nuts. As gross as that sounds, the process doesn’t impart a meaty taste — just a complex flavor that’s used in special celebrations in Mexico. If straight booze isn’t your thing, try one of a number of colorful mezcal-based cocktails, including the Mezcal Mule ($13) with mango and eucalyptus. There are chips, ceviche and tostadas to complement them, and a small back patio to enjoy them while soaking up the sun. 706 Washington Ave., Prospect Heights; 718-399-0706

Morning in Mexico

Guacamole goat cheese toastSigne Birck

Atla, the casual all-day outpost from uber chef Enrique Olvera (known for Cosme in the Flatiron District and Pujol in Mexico City) and his talented chef de cuisine Daniela Soto-Innes, really shines at breakfast: Light streams in through the large Noho windows and pretty people like Hannah Bronfman start off their day with such wholesome fare as flaxseed chilaquiles, chia oatmeal and an Arctic-char tostada that’s a playful take on bagels and lox. But there’s vice amid the virtue in the form of a full drink menu and one of the city’s best guacamoles, served with a single gigantic chip. 372 Lafayette St.; AtlaNYC.com

Share this:

“I’m doing this for my wife,” chef Bob Truitt says of Casa Pública, his rollicking new Williamsburg restaurant inspired by his partner, Monica, a Mexico City native. The food aims for the authentic, using heirloom corn from Oaxaca as well as imported beans and chilies. “I want it to taste like Mexico,” says Truitt, who previously worked for the Italian-oriented Altamarea Group. Don’t miss the carnitas tacos ($10 for two) or the bright ceviches, best washed down with a large-format cocktail such as the I Carried a Watermelon with tequila, vermouth, watermelon and citrus ($48 for 51 ounces), or one of several creative micheladas. 594 Union Ave., Williamsburg; 718-388-3555

Share this:

Indian-American chef Akhtar Nawab, who grew up in Louisville, Ky., isn’t worried about authenticity at Alta Calidad, his cozy new restaurant that serves up light, eclectic fare. “It’s a creative take on Mexican,” says Nawab, a veteran of Gramercy Tavern, Craft and La Esquina. “We do have tacos, [but] I don’t think you’ll find any of these tacos in Mexico.” Standouts include the roasted cobia tacos with olives, saffron and crispy onions ($14) and the crispy Brussels sprouts with a tangy tamarind vinaigrette ($9). 552 Vanderbilt Ave., Prospect Heights; 718-622-1111

Share this:

Downtown chef Alex Stupak has moved on up to Midtown with his latest outpost of Empellon, which serves up his inventive, critically lauded fare. The uni-and-crab nachos justify their $30 price tag — no small feat for nachos — with high-low deliciousness. “The sea urchin puree mimics the color of that processed orange cheese sauce,” says Stupak. Don’t miss the creative desserts. The avocado ($14) looks like a simple half of the fruit resting on salt, but it’s actually a semi-frozen parfait molded into the shape of an avocado and airbrushed with an edible “peel.” Perched atop a lime granita with eucalyptus yogurt and olive oil, it tastes as good as it appears on Instagram. 510 Madison Ave.; 212-858-9365